Go Back

Black Pasta with Squid Ink

This striking dish features al dente black pasta coated in a rich, briny ink sauce made from squid ink, garlic, and white wine. The final presentation is glossy and jet-black with a bright splash of lemon and fresh parsley, offering an oceanic flavor and a theatrical appearance that elevates any weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g black pasta or regular pasta with squid ink preferably fresh or dried, available at specialty stores
  • 2 cloves garlic minced
  • 2 tbsp olive oil good quality for flavor
  • 1/4 cup white wine or pasta water adds acidity and helps loosen the sauce
  • 1 tbsp squid ink adds briny flavor and striking color
  • 1 tbsp lemon juice brightens the dish
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Wide skillet
  • Tongs or pasta fork
  • Ladle or small cup

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
  2. Add the black pasta to the boiling water, stirring immediately to prevent sticking. Cook for 8-10 minutes until al dente, with a firm bite and a glossy, deep black color.
  3. Meanwhile, heat olive oil in a wide skillet over medium heat until shimmering and fragrant.
  4. Add the minced garlic to the skillet, sauté until fragrant and lightly golden, about 30 seconds. The kitchen should smell aromatic and inviting.
  5. Quickly add the squid ink to the skillet, stirring vigorously to combine with the garlic and oil. The ink will release a briny aroma and turn the mixture dark and glossy.
  6. Pour in a splash of white wine or reserved pasta water, stirring to loosen the ink sauce. Let it simmer gently for about 2 minutes until slightly thickened and fragrant.
  7. Drain the cooked pasta, reserving about a cup of pasta water. Add the pasta directly into the skillet with the ink sauce, tossing gently to coat the strands evenly.
  8. Add a little reserved pasta water if needed to achieve a silky, glossy coating on the pasta. The sauce should cling smoothly to each strand, with a deep black hue.
  9. Squeeze fresh lemon juice over the pasta and sprinkle chopped parsley on top. Toss gently to distribute the brightness and herbal notes evenly.
  10. Serve immediately, garnished with extra parsley if desired, for a striking presentation and oceanic flavor that’s both theatrical and satisfying.

Notes

Ensure not to overcook the pasta to keep it al dente. Adjust the amount of pasta water to get the perfect glossy sauce. Fresh lemon juice just before serving adds a vibrant lift. Use high-quality squid ink for the best flavor and color.